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Post by orflo on Dec 30, 2008 14:01:02 GMT -5
Glad you liked it!!! I didn't see it yet....
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Post by alkapuler on Feb 1, 2009 2:01:18 GMT -5
Yacon contains inulin but the chain lengths are short 3-5 ie glucosyl-fructosyl-fructosyl-fructosyl-fructose for a 5-mer. Jerusalem Artichoke inulin has longer chain lengths, in in twenties if I remember correctly, similar to chicory inulin which as maybe 20-40 in chain length. Then there are in inulins in grasses, like in the rice plants which are in hundreds.
As yacon is stored and cured, our tubers go from translucent to purple, deeper color near the skin, and get sweeter s the inulin in broken down to glucosyl-fructose (sucrose), glucose and fructose. Sucrose is alot sweeter than the other two.
Making a concentrate of yacon juice gives a fine and unique molasses. We like it alot.
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Post by lavandulagirl on Feb 1, 2009 9:14:44 GMT -5
Does chicory also change flavor significantly with length of storage, then? If someone was growing it as a coffee substitute, for example, would the flavor be dramatically altered, do you think?
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Post by stevil on Feb 1, 2009 14:02:02 GMT -5
As yacon is stored and cured, our tubers go from translucent to purple, deeper color near the skin, and get sweeter s the inulin in broken down to glucosyl-fructose (sucrose), glucose and fructose. Sucrose is alot sweeter than the other two. I had heard (from a Norwegian researcher) that inulin converts to fructose in the course of storage. However, if it is rather sucrose, then that is perhaps not such good news for diabetics who use Jerusalem Artichokes due to the good inulin carbohydrate? Do you know of any literature on this? I wonder if this process is slower if the storage temperature is kept lower? Frank: just stumbled on your rather excellent article  |
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